I haven't installed the MT-TasteRemotely plugin that would allow people to taste this cake remotely, but I think I might have to now. I'm going to try the recipe this weekend and see if it's as delicious as it reads.
March 4, 2005 10:29 AM
oh im definetely going to try this with cardamon (im not actually sure what star anise is!) but im confused- did you end up using the 1/2 c of oil or no? it doesnt say in your ingredients list.
March 5, 2005 9:07 PM
Thanks for pointing that out - it must have been a Freudian slip on my part to leave out the butter in the recipe! I did use half a cup of butter (and have now corrected the recipe).
Star anise is an interesting spice. I think it's the seed pod that is star-shaped (as in the photo) and as you can guess from the name it has a strong aniseed flavour.
This site has more information:
Meg in Paris |
March 6, 2005 2:48 AM
have you seen the moosewood recipe for a fat free carrot cake? very dense and heavy, but beautifully spiced.
January 6, 2006 5:01 PM
I tried warming the milk through with the cinimon and star anise in to get the flavours out a bit quicker :)
February 13, 2006 6:56 AM
Cakes are lighter with vegetable oil, but the flavor of butter IMHO makes the difference in matter of taste (in comparisor to the transfatty-margarine, or simple sunflower oil. Melted butter behaves different than just softened butter, in the oven. Melted butter makes the cake heavier, and softened butter makes it a bit fluffier. I used cardamom, clove and star anise, grinded in my maplewood mortar. I don't like cream cheese, so I just made a sugar frosting, with the carrot milk. Very very nice. Thanks a lot for the recipe. Photos at my blog. Cheers.
February 19, 2006 3:37 PM
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